Sunday, March 7, 2010

Santa Fe Enchiladas

Contrary to how it may appear, I actually DO cook on a stove most of the time & not just in the microwave.  However, tonight when I ask Miss Liv what recipe I should post next, she said "Santa Fe Enchiladas" which just happens to be another microwave meal.  These microwave meals are great for the summer months when we all dread heating up our kitchen to cook supper or we're short on time because we've been playing outside :) 

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Santa Fe Enchiladas


  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped (I use 1 c. chopped frozen onions)
  • 1 can (12 ounces) tomato paste
  • 1 cup water
  • 1 envelope taco seasoning
  • 8-10 flour tortillas (6 inches), warmed
  • 1 jar (8 ounces) process cheese sauce
  • 1 can (4 ounces) chopped green chilies


  • Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once.
  • Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas.
  • Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 5 servings.
Nutritional Analysis: 2 enchiladas equals 609 calories, 25 g fat (11 g saturated fat), 94 mg cholesterol, 2,081 mg sodium, 54 g carbohydrate, 5 g fiber, 40 g protein.

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